When I saw that Toki Underground was hosting two special pop-up tasting menus for Chinese New Year, I was ecstatic. I quickly called and was one of the lucky ones to snag a reservation for Chef Thang Le’s dinner on Tuesday night.

I was so excited, that there was almost a fear of unrealistic expectations. But Chefs Le and Yang did not disappoint.

I won’t even attempt to pick a favorite course because I simply could not get enough of all the courses, but in summary:

Wish It Was Available in Bulk: Course 2 – the black garlic soubise that accompanied the perfectly prepared scallops and pickled sardines, pomegranate, and turnips.

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